My mum’s going down to my grandmother’s house next week. My grandmother loves sweet things, but now she has trouble consuming flour. Therefore, I looked online for a flourless cookie recipe. I found some, and I ended up trying this recipe because I already had all the ingredients in my house. I faced this recipe with apprehension, though. I may have had good luck with that castella recipe, but I still lacked the confidence to try another meringue-based dish.
Well, it turned out just fine. I ended up baking one batch at 200 F for 1.5 hour, and another batch at 300 F for 25 minutes. Both are very delicious! I like the 300 F method because the cookies had this slight caramelised flavour, and it really was AIRY. The 200 F baking time is great if you want cookies that are fluffy and soft. Until today, I don’t think I’ve ever tried any meringue cookies, but these are fantastic! In fact, I am off to bake more!
Chocolate Chip Meringue Cookies
2 egg whites at room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar OR vinegar OR lemon juice
1 teaspoon vanilla extract
1/2 cup to 3/4 cup of granulated or superfine (caster) sugar
1/4 to 1/2 cup of chocolate chip
1/4 cup chopped walnuts or pecans (optional)
1/4 chopped pecans or walnuts, toasted first is even tastier
1. Preheat oven to 200 F or 300 F.
2. Beat egg whites until foamy on low speed. Add salt, cream of tartar, and vanilla. Beat until soft peaks.
3. Gradually add the sugar (tablespoon at a time) until the batter becomes stiff.
4. Gently fold in the chocolate chips and nuts.
5. Spoon the batter onto a baking sheet with parchment paper.
6. Bake for 1.5 hour at 200 F OR 25 minutes at 300 F. Remove and cool.